In a small bowl, combine the chili sauce, 2 teaspoons of oil, lime zest, lime juice, and grated ginger.

Rub the steak with the remaining oil and sprinkle with salt to season it well.

Coat a nonstick skillet with cooking spray and place it over medium-high heat.

Add the steak to the hot skillet and cook for 2-3 minutes per side to achieve a medium-rare doneness. Flip the steak only once during cooking.

Remove the steak from the skillet and let it rest for 10 minutes to allow the juices to redistribute.

While the steak is resting, warm the tortillas.

After the steak has rested, slice it thinly and transfer the slices to a bowl.

Toss the sliced steak with 1/4 cup of the chili mixture to coat it evenly.

Assemble the tacos by dividing the greens, cucumber slices, cilantro, steak slices, cherry tomatoes, and peanuts among the tortillas.

Serve the tacos with the remaining chili mixture on the side for extra flavor.